Are you looking for the best refrigerator pickles recipe? You need to start with the best cucumber, then! These watermelon cucumber quick pickles are as adorable as they are delicious. Easy to make, sweet and sour with an incredible taste. This makes a small batch, no cook for crispy and crunchy overnight success. Try them for your next BBQ summer party or potluck, they will make you the star of any gathering.

Are you looking for the best refrigerator pickles recipe? You need to start with the best cucumber, then! These watermelon cucumber quick pickles are as adorable as they are delicious. Easy to make, sweet and sour with an incredible taste. This makes a small batch, no cook for crispy and crunchy overnight success. Try them for your next BBQ summer party or potluck, they will make you the star of any gathering.

Preparation

Preheat the oven to 375 F.

Cream the butter, flour and powdered sugar in a medium bowl.

Spray an 8″ square baking pan or a 4×14″ tart pan (with a removable bottom) with baking spray. Press the butter mixture into the bottom of the pan with your fingers. Place the pan on a baking sheet and bake for 20 minutes or until the crust just begins to turn a light golden brown.

While the crust bakes sift and combine the sugar, flour, baking powder and salt in a medium bowl. Add the eggs, vanilla extract and pistachios and mix to combine. Halve the cherries and remove their stems. Add them to the mixture and combine. Set aside.

When the crust is done remove it from the oven. Lower the oven temperature to 350 F. Pour the cherry, nut mixture onto the crust and return to the oven for 25-30 minutes or until the top is golden brown and the batter has set. Once cooled, dust with confectioners’ sugar and serve.